Timing how long each item takes is critical; also, cook consistently, paying attention to the level of the flame, pan, how hot the pan is, quantity of oil, quantity of product, etc.
If you roughly know how long each item takes, make a graph/diagram/sheet with the time that it takes each item to cook, like an x/y graph with the x (horizontal) being zero (or time to be done) and the y (vertical) going upwards being the amount of time it takes to cook. Then you'll see which food takes the longest, then after how many minutes you need to start the next, and then the next and so on.
Or just write a list down of the estimated times, go from longest to shortest, and the difference between each is how long you need to cook the longer item before starting the next item. Flipping, turning, etc. can all be noted in these lists as well. Then get a timer and start.
And a warm oven is invaluable. +1 to no plastic if the oven is over 250 ish. I've used plastic wrap in the oven around 200. It has a higher melting temperature than 200, but I haven't used it in an oven above 250 out of fear of it melting.